When I went to culinary school in the early Eighties, thechef instructors used “Green Beans Almondine” as a prime example for the kindof stodgy, clichéd, faux-fancy, vegetable side dishes that we were supposed toeradicate shortly after graduation. This was the dawn of a new age of Americancookery, and something so old-fashioned as green beans almondine had no placealong side our newfangled raspberry vinaigrettes and cajun fish.
There was only one problem with this prohibition...greenbeans and almonds tasted really good together, and made for a lovely side dish once ina while. Of course, fearing you’d be laughed out of the young, hot cooks club(hot from heat, not from hotness) you just didn’t dare make or serve such adinosaur.Anyway, to make a long story short, I’ve finally done agreen beans almondine video, but added roasted garlic and blue cheese to it,just in case any of my old classmates are watching. I actually did this at Thanksgiving, sans nuts, and it gotrave reviews, so I had a feeling the addition of the slivered almonds wouldwork just fine, and they did! I hope you give this a try soon. Enjoy!
Ingredients for 4-6 portions:
1 pound green beans, blanched in boiling, salted water untilalmost tender3 heads garlicolive oilsalt and pepper to taste cayenne to taste1/3 cup sliced almonds browned in 1 tsp butter2 oz Pt. Reyes blue cheese, or other blue cheese400 degrees F. for 15 minutesPin It Now!
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